Dessert: United States – Northern Mariana Islands – Buñelos Aga

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 min

Total 25 min

Ingredients

- 3 medium ripe bananas, about 12 oz (340 g) peeled weight
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) coconut milk or regular milk
- 2–3 cups (480–720 ml) neutral oil for deep frying (vegetable, canola, or peanut)
- 1/4 cup (50 g) granulated sugar or cane sugar (for coating)
- 1/2 tsp (1.3 g) ground cinnamon (optional, for coating)
- 1/4 cup (20–25 g) shredded fresh coconut (optional, for garnish)

Instructions

Short Description:
Buñelos Aga are sweet fried banana dough bites made from ripe local bananas, lightly sweetened and deep-fried until golden, then rolled in sugar; a popular Northern Mariana Islands dessert with a tender, tropical flavor.

Regional Notes:
This Northern Mariana Islands version uses very ripe local island bananas and a slightly looser, moister batter so the finished buñelos are tender and slightly custardy inside. The frying temperature and quick toss in cane sugar (or coconut sugar) reflect local preferences and give a thin crisp exterior with a soft center distinct from firmer mainland banana fritters.

1. Mash the bananas in a large bowl until mostly smooth with a few small lumps remaining.
2. Whisk the egg, vanilla, and coconut milk into the mashed bananas until combined.
3. In a separate bowl, stir together the flour, 2 tbsp sugar, baking powder, and salt.
4. Fold the dry ingredients into the banana mixture until a thick, slightly sticky batter forms. Do not overmix; batter should drop slowly from a spoon. If too stiff, add up to 1 tbsp (15 ml) more milk.
5. In a deep heavy skillet or a deep fryer, heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat to keep oil steady.
6. While oil heats, combine 1/4 cup (50 g) sugar and optional cinnamon in a shallow bowl for coating.
7. Using two spoons or a small cookie scoop, drop rounded tablespoonfuls of batter into the hot oil, working in batches so pieces do not touch. For rings, shape batter around a lightly oiled spoon handle before slipping into oil.
8. Fry until golden brown on all sides, about 2–3 minutes per side, turning once with a slotted spoon. Smaller bites will cook faster; keep oil temperature close to 350°F (175°C).
9. Transfer buñelos to a rack or paper towel–lined tray to drain for 30–60 seconds, then while still warm roll or toss them in the sugar-cinnamon mixture so the coating adheres.
10. If using, sprinkle shredded fresh coconut over the warm buñelos or serve coconut alongside. Serve warm, optionally with a drizzle of cane syrup or honey.